Grand Majestic Sichuan Welcomes Sichuan Food Scholar Fuchsia Dunlop

Renowned chef and four-time James Beard awardee, Fuchsia Dunlop, will be showcasing a bespoke collaborative menu (HK$1,088) with Head Chef Theign Phan at the Black Sheep Restaurant Groups’ Grand Majestic Sichuan.

Inspired by the heyday of the 1970s, Grand Majestic Sichuan subverts the expectations of Chinese restaurants with its exorbitant décor, and diverse wine list complementing the flame-fired dishes.

Nov. 15 to Nov. 16 will offer up a special seating with limited items from Chef Fuchsia Dunlop and Chef Theign Phan. The collaborative menu will encompass the full lexicon of Sichuan flavours; from spicy, tingly, sour, to savoury, smoky and flowery. It will be available for order from Nov. 14 to Nov. 26.

Spicy Kurobuta pork belly, Calamari with pickled mustard greens, and Jellyfish ribbons with sweet and sour radish are among the dishes guests can look forward to.

London-based Fuchsia Dunlop is a professionally trained chef, and author of “The Food of Sichuan” published in 2019. Her influence in the West aiming to demystify Sichuanese gastronomy is evidenced by her appearances on numerous radio and TV shows, including Anthony Bourdain’s “Parts Unknown” and David Chang’s “Ugly Delicious”.

“Following many flight cancellations due to changing COVID regulations, I am delighted to finally reveal my upcoming plans to visit Hong Kong this November. This will be my first visit to Grand Majestic Sichuan since it opened this January, and I am excited to experience the concept. I have been working closely with Chef Theign for so long.” says Fuchsia Dunlop.

“Chef Theign and I look forward to welcoming Sichuan food lovers to enjoy our limited-time collaborative menu, which I am sure will excite the discerning palates of Hong Kong”.

Find out more about this collaborative menu by clicking here.